卡拉胶寡糖和低聚木糖对南美白对虾的抗冻保水作用
发布时间：2018-12-12 22:27
【摘要】：冷冻对虾产品的保水性与品质的优劣密切相关,随冻藏时间延长,蛋白质发生冷冻变性、组织结构劣变,解冻过程中出现汁液流失,水分含量下降,感官性状及食用价值降低。如何提高冷冻对虾产品的保水性,降低蛋白质的冷冻变性程度,一直是水产品加工研究的热点问题之一。本文以焦磷酸钠为阳性对照,研究卡拉胶寡糖和低聚木糖对冷冻南美白对虾虾仁的抗冻保水作用,探讨卡拉胶寡糖和低聚木糖对冷冻虾仁的抗冻保水机理,为改善冷冻虾仁品质,开发新型、低甜度低热量、天然高效保水剂提供参考,保证对虾加工产品的质量安全。主要研究内容如下:1.研究了卡拉胶寡糖和低聚木糖对冷冻南美白对虾生虾仁的抗冻保水作用。结果表明:卡拉胶寡糖和低聚木糖浸泡处理,能有效抑制冷冻虾仁解冻损失率的增加,减少肌原纤维蛋白含量及Ca~(2+)-ATPase活性的下降,对虾仁pH值、明度和质构特性的保护效果显著,且3.0%浓度处理组的保护效果整体高于1.0%浓度处理组;微观结构观察发现,冻藏6周后,3.0%卡拉胶寡糖、低聚木糖处理组虾仁,肌纤维排列紧密,完整性较好,与新鲜冷冻虾仁组织结构较为相近。2.研究了卡拉胶寡糖和低聚木糖对单冻熟南美白对虾虾仁的保水效果及冻藏品质的影响情况。结果表明:低聚木糖、卡拉胶寡糖浸泡处理,能有效降低虾仁的蒸煮和解冻损失率,对虾仁色泽有较好的保护作用。另外,低聚木糖、卡拉胶寡糖浸泡处理,能显著降低虾仁的水分活度,并有效延缓水分和质构特性的下降。微观结构观察发现,3.0%低聚木糖、卡拉胶寡糖处理组虾仁肌纤维排列紧密、无明显扭曲变形,完整性较好。3.研究了卡拉胶寡糖和低聚木糖对冻藏过程中南美白对虾肌原纤维蛋白氧化特性的影响。结果表明:与蒸馏水处理组相比,卡拉胶寡糖和低聚木糖浸泡处理,可显著抑制肌原纤维蛋白羰基、二聚酪氨酸含量及表面疏水性的增加,延缓总巯基含量、内源荧光性的下降;肌原纤维蛋白SDS-PAGE电泳分析发现,3.0%低聚木糖、卡拉胶寡糖处理可缓解蛋白质的分解,维持肌肉蛋白的完整性。4.利用分子动力学模拟技术,研究了卡拉胶寡糖和低聚木糖稳定肌原纤维蛋白的作用机理。结果表明:卡拉胶寡糖和低聚木糖分子能有效降低肌球蛋白分子的柔性,增强蛋白残基之间的相关性,提高肌球蛋白2条链运动的协同性。另外,卡拉胶寡糖和低聚木糖分子与肌球蛋白间通过静电和范德华作用,提高了肌球蛋白与溶剂分子间的总相互作用,进而使肌球蛋白结构更加稳定。
[Abstract]:The water retention property of frozen shrimp products is closely related to the quality. With the prolongation of the frozen storage time, the protein is frozen denatured, the tissue structure is bad, the juice is lost during thawing, the water content is decreased, and the sensory character and edible value are decreased. How to improve the water retention of frozen shrimp products and reduce the degree of freezing denaturation of protein has been one of the hot issues in aquatic products processing. In this paper, using sodium pyrophosphate as positive control, the effects of carrageenan oligosaccharide and xylooligosaccharide on freezing and water retention of frozen prawn shrimp were studied, and the mechanism of anti-freezing and water-retaining effect of carrageenan oligosaccharide and xylooligosaccharide on frozen shrimps was discussed. In order to improve the quality of frozen shrimp, develop a new type of low sweetness, low calorie, natural high efficiency water-retaining agent to ensure the quality and safety of shrimp processed products. The main contents are as follows: 1. The effects of carrageenan oligosaccharides and xylooligosaccharides on the freezing and water retention of raw shrimp of Penaeus vannamei were studied. The results showed that the soaking of carrageenan oligosaccharide and xylooligosaccharide could effectively inhibit the increase of thawing loss rate, decrease the content of myofibrillar protein and the activity of Ca~ _ (2)-ATPase, and decrease the pH value of shrimp. The protective effects of brightness and texture properties were significant, and the protective effect of 3.0% concentration treatment group was higher than that of 1.0% concentration treatment group. The microstructure observation showed that after 6 weeks of frozen storage, 3.0% carrageenan oligosaccharide and xylooligosaccharide treatment group had compact arrangement of muscle fiber and good integrity, which was close to the tissue structure of fresh frozen shrimp. 2. The effects of carrageenan oligosaccharide and xylooligosaccharide on water retention and frozen storage quality of single frozen prawn shrimp were studied. The results showed that the soaking of xylooligosaccharides and carrageenan oligosaccharides could effectively reduce the loss rate of cooking and thawing of shrimps and had a better protective effect on the color and color of shrimps. In addition, the soaking of xylooligosaccharides and carrageenan oligosaccharides could significantly reduce the water activity of shrimps and delay the decline of water and texture properties. The microstructural observation showed that the myofibers of shrimp treated with 3.0% xylooligosaccharide and carrageenan oligosaccharide were closely arranged, without obvious distortion and with good integrity. The effects of carrageenan oligosaccharides and xylooligosaccharides on the oxidation characteristics of myofibrillar proteins of Penaeus vannamei during freezing storage were studied. The results showed that carrageenan oligosaccharide and xylooligosaccharide soaking could significantly inhibit the increase of myofibrillar protein carbonyl, dimer tyrosine content and surface hydrophobicity, and delay the total sulfhydryl content, compared with distilled water treatment group. The decrease of endogenous fluorescence; SDS-PAGE electrophoresis analysis of myofibrillar protein showed that 3.0% xylooligosaccharide and carrageenan oligosaccharide could alleviate the protein decomposition and maintain the integrity of muscle protein. 4. The mechanism of stabilization of myofibrillar proteins by carrageenan oligosaccharide and xylooligosaccharide was studied by molecular dynamics simulation. The results showed that carrageenan oligosaccharides and xylooligosaccharides could effectively reduce the flexibility of myosin molecules, enhance the correlation between protein residues and enhance the synergetic movement of two chains of myosin. In addition, the interaction between carrageenan oligosaccharides and xylooligosaccharides and myosin is enhanced by electrostatic and van der Waals interaction, which makes the structure of myosin more stable.
【学位授予单位】：浙江海洋大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS254.4
本文编号：2375338
[Abstract]:The water retention property of frozen shrimp products is closely related to the quality. With the prolongation of the frozen storage time, the protein is frozen denatured, the tissue structure is bad, the juice is lost during thawing, the water content is decreased, and the sensory character and edible value are decreased. How to improve the water retention of frozen shrimp products and reduce the degree of freezing denaturation of protein has been one of the hot issues in aquatic products processing. In this paper, using sodium pyrophosphate as positive control, the effects of carrageenan oligosaccharide and xylooligosaccharide on freezing and water retention of frozen prawn shrimp were studied, and the mechanism of anti-freezing and water-retaining effect of carrageenan oligosaccharide and xylooligosaccharide on frozen shrimps was discussed. In order to improve the quality of frozen shrimp, develop a new type of low sweetness, low calorie, natural high efficiency water-retaining agent to ensure the quality and safety of shrimp processed products. The main contents are as follows: 1. The effects of carrageenan oligosaccharides and xylooligosaccharides on the freezing and water retention of raw shrimp of Penaeus vannamei were studied. The results showed that the soaking of carrageenan oligosaccharide and xylooligosaccharide could effectively inhibit the increase of thawing loss rate, decrease the content of myofibrillar protein and the activity of Ca~ _ (2)-ATPase, and decrease the pH value of shrimp. The protective effects of brightness and texture properties were significant, and the protective effect of 3.0% concentration treatment group was higher than that of 1.0% concentration treatment group. The microstructure observation showed that after 6 weeks of frozen storage, 3.0% carrageenan oligosaccharide and xylooligosaccharide treatment group had compact arrangement of muscle fiber and good integrity, which was close to the tissue structure of fresh frozen shrimp. 2. The effects of carrageenan oligosaccharide and xylooligosaccharide on water retention and frozen storage quality of single frozen prawn shrimp were studied. The results showed that the soaking of xylooligosaccharides and carrageenan oligosaccharides could effectively reduce the loss rate of cooking and thawing of shrimps and had a better protective effect on the color and color of shrimps. In addition, the soaking of xylooligosaccharides and carrageenan oligosaccharides could significantly reduce the water activity of shrimps and delay the decline of water and texture properties. The microstructural observation showed that the myofibers of shrimp treated with 3.0% xylooligosaccharide and carrageenan oligosaccharide were closely arranged, without obvious distortion and with good integrity. The effects of carrageenan oligosaccharides and xylooligosaccharides on the oxidation characteristics of myofibrillar proteins of Penaeus vannamei during freezing storage were studied. The results showed that carrageenan oligosaccharide and xylooligosaccharide soaking could significantly inhibit the increase of myofibrillar protein carbonyl, dimer tyrosine content and surface hydrophobicity, and delay the total sulfhydryl content, compared with distilled water treatment group. The decrease of endogenous fluorescence; SDS-PAGE electrophoresis analysis of myofibrillar protein showed that 3.0% xylooligosaccharide and carrageenan oligosaccharide could alleviate the protein decomposition and maintain the integrity of muscle protein. 4. The mechanism of stabilization of myofibrillar proteins by carrageenan oligosaccharide and xylooligosaccharide was studied by molecular dynamics simulation. The results showed that carrageenan oligosaccharides and xylooligosaccharides could effectively reduce the flexibility of myosin molecules, enhance the correlation between protein residues and enhance the synergetic movement of two chains of myosin. In addition, the interaction between carrageenan oligosaccharides and xylooligosaccharides and myosin is enhanced by electrostatic and van der Waals interaction, which makes the structure of myosin more stable.
【学位授予单位】：浙江海洋大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS254.4
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